Properties of high-methoxyl pectin extracted from “Fuji” apple pomace in China
Author:
Affiliation:
1. College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 China
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12497/fullpdf
Reference24 articles.
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3. Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties;Chen;International Journal of Biological Macromolecules,2014
4. Content and molecular weight of water-extractable arabinoxylans in wheat malt and wheat malt-based wort with different Kolbach indices;Guo;Journal of the Science of Food and Agriculture,2014
5. Rheological properties of natural low-methoxyl pectin extracted from sunflower head;Hua;Food Hydrocolloids,2015
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